High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in glass door cooler next to dry storage cooked beef tripe (53F – Cooling) at 2:00pm since yesterday, per operator product cooked yesterday and placed in cooler at approximately 3:00am today, at this rate product never reached 41F within 6 hours, see stop sale. In walk in cooler plastic wrapped pan of cooked rice (52F – Cooling) at 2:15 since yesterday, per operator product prepared yesterday and held in cooler overnight, at this rate of cooling product never reached 41F within 6 hours see stop sale.

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp and after without washing hands handled cut bell peppers, discussed with operator who educated employee, employee washed hands. **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cloth to wipe down cutting board used to cut raw shrimp ands after without washing hands employee handled clean and sanitized plates to prepare customers food, discussed with operator employee washed hands. **Repeat Violation** **Admin Complaint**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In tall boy reach in freezer in front of walk in cooler, non commercially packaged metal pan of raw shrimp stored directly above non commercially packaged metal pan of cooked shrimp, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in glass door cooler next to dry storage cooked beef tripe (53F – Cooling) at 2:00pm since yesterday, per operator product cooked yesterday and placed in cooler at approximately 3:00am today, at this rate product never reached 41F within 6 hours, see stop sale. In walk in cooler plastic wrapped pan of cooked rice (52F – Cooling) at 2:15 since yesterday, per operator product prepared yesterday and held in cooler overnight, at this rate of cooling product never reached 41F within 6 hours see stop sale.